Jalapeno Popper Cheesecake Food

JALAPENO POPPERS

Steps:

• Cut jalapenos in half and remove seeds and veins.
• (Use gloves to work with peppers).
• Fill jalpenos with cream cheese and wrap a slice of bacon around each one.
• Secure with a toothpick.
• Bake at 425 degrees until bacon appears to be done, about 15-20 minutes.

BEST EVER JALAPENO POPPERS

Steps:

• In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
• Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
• Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
• In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

JALAPEñO POPPER-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Place the bacon in the freezer for 5 to 10 minutes; this will help prevent sticking.
• Finely dice the bacon. Heat a large skillet or saute pan over medium-high heat. Add the bacon and cook, stirring frequently and adjusting the heat, as needed, until the fat begins to render, about 3 minutes. Meanwhile, finely chop the mushroom stems and set them aside. Place the mushroom caps on the prepared baking sheet and set aside.
• Once the bacon fat has started to render, add the chopped mushroom stems, onions and jalapeños. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the onions are translucent and the peppers are soft, about 5 minutes.
• Stir in the garlic and cook just until fragrant, about 30 seconds. Season with salt and pepper. Transfer the mixture to a large bowl to cool to room temperature.
• Once the mixture has cooled, stir in the cream cheese and Parmesan with a rubber spatula or fork until evenly combined.
• Divide the bacon-jalapeño mixture between the mushroom caps with a spoon or small scoop. Sprinkle the tops of the mushrooms with the panko. Bake until the mushrooms are soft and liquid starts to form on the baking sheet, about 20 minutes.
• Transfer the stuffed mushrooms to a serving platter and garnish with the parsley.

JALAPENO POPPERS BLUE CHEESE STYLE

Steps:

• Take the first six ingredients and mix well.
• Set aside in fridge for 1-2 hours(can make up to 2 days in advance).
• Cooked the bacon halfway and cut in half so you have 40 pieces.
• Cut Jalapeños length wise and and clean.
• Fill Jalapeños with cream cheese mixture.
• Place bacon strips on top or wrap around Jalapeño.
• Bake at 400 for about 10-12 minutes until bacon is cooked.
• Serve with a side of wing sauce, ranch dressing or just plain works too.

JALAPENO POPPERS

Steps:

• preheat over to 350.
• cut tops off the peppers and clean all seeds out.
• mix cream cheese and chedder cheese.
• stuff the peppers with the mixed cheeses.
• place foil over cookie sheet then place prepared peppers on foil do not wrap.
• when oven is ready, bake at 350 for 7 min or when cheese starts to melt.
• leave in longer for a more mild flavor.

JALAPENO CHEESECAKE

Steps:

• Preheat oven to 300. Lightly grease the sides of a 9" springform pan.
• Pour the melted butter over the crushed tortilla chips and toss to combine.
• Press on bottom and one-half inch up the sides of the pan. Bake for 10 minutes. Remove from oven and set aside.
• With an electric mixer at high speed, beat cream cheese until light and fluffy. Add eggs, one at a time, and beat to incorporate.
• Reduce mixer to low and blend in flour and 1 cup sour cream. Beat until smooth.
• Add garlic, green chilies and minced jalapeno. Turn off mixer and stir in cheese.
• Pour filling into crust, and bake for 1 hour. Turn off oven for 1 hour with the door closed. Remove from oven and cool.
• When cool, loosen the cheesecake from the sides of the pan by running a knife around the inside edge.
• DO NOT REMOVE from pan. Cover and refrigerate for 1 hour.
• When ready to serve, spring the pan and remove the cheesecake. Spread the remaining 1/2 cup sour cream evenly over the top and sprinkle with chopped tomatoes, green onions, olives and cilantro.
• Cut into thin wedges and watch it disappear!